Noren's Japanese-Marche cuisine arrives in Senigallia

Noren, officially opened on June 5th, is a gastronomic project designed by Pierpaolo Ferracuti that aims to offer a simple and contemporary take on the culinary tradition of the Land of the Rising Sun in an intimate and cozy setting. The name chosen for the restaurant recalls the classic curtain at the entrance to Japanese shops, a symbol that represents an invitation to cross a threshold between everyday life and the ritual of the table.

Who is Pierpaolo Ferracuti?

Born in 1986 in San Benedetto del Tronto, Ferracuti built his culinary identity on deep roots in his family's restaurants, later expanding to much broader horizons. After beginning his university studies in speech therapy in Rome, he decided to pursue his passion for cooking and moved to Northern Europe, where he honed his skills at prestigious establishments such as Kontrast in Oslo, followed by a crucial experience at Osteria Francescana under Massimo Bottura. In 2018, he opened Retroscena in Porto San Giorgio, a restaurant that quickly established itself on the national scene, earning a Michelin star in 2022. He handed over the restaurant to his partner Richard Abou Zaki in 2025.

What do you eat at Noren?

Noren's culinary offering is led by Alessandro Nulvetti, a chef with a résumé built between Italy and France at high-end kitchens such as Pavillon Ledoyen in Paris and Contraste in Milan, where he developed a culinary philosophy based on technical rigor and ongoing research into fermentation and balance. The menu offered to guests begins with a selection of small plates to share, drawing a perfect balance between Japan and the Adriatic: potato sarada enriched with ciauscolo and sansho, or pink shrimp with kombu seaweed and sesame sauce, or cherry tomatoes marinated in ponzu sauce.

From the grill, you'll find dishes like Gargano sea bass with white miso, accompanied by an original Russian edamame salad, and the signature tsukune pork meatballs flavored with ginger and umeboshi. There's also a section dedicated to fried foods, including chicken karaage with yuzu kosho mayonnaise. In addition to the ever-popular sashimi and bonito tataki, you can sample a traditional Kyoto specialty: saba-zushi, pressed marinated mackerel sushi.

In Japanese tradition, the hearty savory dishes that conclude the meal before dessert are called shime, and on Noren's menu they include: yaki udon stir-fried with pink shrimp garum or gyūtan don, a rice-based preparation of beef tongue seasoned with chili pepper and coriander.

Desserts include homemade dorayaki with azuki bean jam and ginger, or a lemongrass and ginger panna cotta with caramel. To complement the dishes, a beverage menu curated by Simone Francioni highlights artisanal sake and natural wines from independent producers. The dining room will be the domain of Irina Natalia Marianna Naumko, who promises a light, spontaneous atmosphere. With constant references to the Marche tradition and Japanese recipes, Senigallia seems to have found another restaurant with clear ideas and a cuisine brimming with personality.